Today is a celebration of gourgaeus taste - Italian salmon risotto. What could be better? Fish, rice, lemon and italian cuisine!
- rice : 200 g (arborio)
- salmon : 150 Tbsp (fillet)
- lemon : 1 piece
- onion : 1 piece
- butter : 30 g
- garlic : 1 clove
- parmesan : 60 g
- salt : 1 pinch
- olive oil : 1 Tbsp
Stages of cooking
Prepare the ingredients.
Prepare hot boiling water. Peel the onion and cut it into cubes, chop the garlic. Cut the salmon in cubes and fry over medium heat for 5-7 minutes with olive oil and a pinch of salt.
In a saucepan, heat the olive oil, fry the onions and garlic over high heat for 1 minute, stirring constantly.
Add rice and fry constantly stirring for 2-3 minutes
Pour boiling water so that it covers rice by 1.5-2 centimeters and simmer over medium heat until rice is ready (about 15 minutes)
Add lemon zest, butter, half of the parmesan and mix.
Add salmon pieces, salt, black pepper, cook for another 3 minutes and serve sprinkled with parmesan.